This recipe for Chocolate Magic Cake has floated around the recipe world in many forms. I keep thinking I'll make this every time the photos pop up, because it looks so good.
It is good! It's easy to make and is a good little dessert for any weeknight. One of those I've-got-everything-in-my-cabinet recipes.
The idea behind this "magic" cake is that you make the batter, pour it in the pan and it miraculously (?) divides into three different layers - a thin cake base, custard layer and fluffy cake topping.
Well, it worked, but my bottom layer was barely noticeable.
Chocolate Magic Cake is like a cross between a custard and flan to me, and the flavor is delicious. We warmed our pieces up a few seconds in the microwave and plopped some vanilla ice cream on top.
Truly an enjoyable dessert!
- 4 eggs, room temperature and separated
- 1 tablespoon water
- ¾ C sugar
- 1 stick butter, melted
- 1 teaspoon vanilla extract
- 6 ½ tablespoon all purpose flour
- 6 tablespoon cocoa powder
- 2 C milk, slightly warmed
- pinch of salt
- 1 teaspoon vinegar
- Preheat oven to 325 degrees and grease/flour an 8x8" baking pan.
- Separate the eggs and add the egg yolks to the bowl of a mixer. Add the water and sugar to the egg yolks. Beat on high until the eggs are light and creamy.
- Add the melted butter (slightly cooled), vanilla extract and salt to the mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
- Stir together the flour and cocoa and add to the egg/butter mixture in three batches - incorporate well between batches. After flour mixture is added, pour the milk into the mixing bowl and mix until well blended. The batter will be thin.
- In a clean mixing bowl, whisk the egg whites and vinegar until stiff. Fold the stiff egg whites into the batter a little at a time, just until whites are incorporated - don't over mix. Batter will still be thin.
- Pour the batter into the prepared pan and bake for 45-55 minutes. The cake will still jiggle a bit when you take it out - just make sure the cake on top is done and browned. Let it cool completely before cutting into squares and serving.
Tips and Stuff:
Make sure the butter is slightly cooled before adding to the egg yolk mixture so the yolks don't cook.
Next time I will use a glass pan. I think it will come out better when sliced.
Nutrition Information:Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 187Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 86mgSodium: 117mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 5g
Nutrition Values are Approximate